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Ingredients
| assorted salad greens: 7 cups |
| gorgonzola cheese: 6 oz (crumbled) |
| pecans: 2/3 cup (chopped) |
| salted butter: 2 Tbl |
| granulated sugar: 1 Tbl |
| salt: 1/2 tsp |
| black pepper: 1 dash |
| red bell pepper (chopped): 1/8 tsp |
| Dijon mustard: 1 tsp |
| orange zest: 1 tsp |
| honey: 2 tsp |
| red wine vinegar: 2 Tbl |
| orange juice: 1/4 cup |
| hazelnut oil: 1/4 cup |
| olive oil: 1/4 cup |
Pecan Crunch Salad With Hazelnut Vinaigrette
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
4 min -
Servings
6 serving(s)
Tags
- Put all the pecan cruch ingredients into a small frypan over medium heat. Cook until sugar just caramelizes. Place on foil to cool. When cool put in a baggie to break up.
- Mix all the ingredients for the vinegarette in a blender. I use a hand blender.
- Toss greens with cheese, add vinegarette to taste. Sprinkle top of salad with the pecan crunch.